Description
This Vegan Matcha Swirl Cheesecake is a creamy, dairy-free dessert made with soaked cashews, a walnut-date crust, and a vibrant matcha green tea swirl. It’s a refreshing, plant-based treat perfect for special occasions or anytime you crave a luscious, healthy cheesecake alternative.
Ingredients
Scale
Filling
- 1 1/2 cups raw cashews (soaked overnight or in very hot water for 1 hour)
- 1 tsp vanilla extract (optional)
- 1 medium lemon, juiced (~3 Tbsp or 45 ml)
- 1/4 cup canned light coconut milk (or full-fat coconut milk)
- 1/4 scant cup melted coconut oil (optional for creaminess; can substitute with more coconut yogurt or coconut milk)
- 1/2 cup maple syrup (or agave; adjust for sweetness)
- 1/4 cup coconut yogurt (DIY or store-bought vegan yogurt)
- 1/4 tsp sea salt
- 1 1/2 – 2 tsp matcha green tea powder
Crust
- 1 cup packed medjool dates (pitted, about 22 dates or 275 g)
- 1 1/2 cups raw walnuts (or almonds)
- 1 pinch sea salt
Instructions
- Soak Cashews: Add cashews to a bowl and cover with very hot water; soak for 1 hour. Alternatively, soak in cool water for 6-8 hours or overnight. Drain well and set aside.
- Prepare Dates: Place dates in a food processor and blend until they form small bits and start to clump into a ball. Remove and set aside.
- Make Crust: Add walnuts and sea salt to the food processor and pulse until ground into a meal. Add the date mixture back in and blend until a loose dough forms that sticks together when squeezed. Adjust moisture with additional dates or nuts as needed.
- Form Crust: Line a 7-inch springform pan or similar with parchment paper. Press the crust dough evenly into the pan using fingers and then pack down firmly with a flat-edged glass lined with parchment paper, pushing some crust up the sides. Freeze to firm up.
- Blend Filling: Add all filling ingredients except matcha powder to a high-speed blender. Blend until creamy and smooth, scraping down the sides as needed. Adjust sweetness or tang by adding more maple syrup, lemon juice, or coconut yogurt.
- Assemble Base Layer: Pour about 2/3 of the plain filling onto the crust in the pan. Tap to release air bubbles. Set aside.
- Make Matcha Swirl: Add matcha powder to the remaining filling, starting with 1 1/2 tsp. Blend until smooth and creamy. Taste and adjust matcha amount as desired, avoiding bitterness. Dollop the matcha filling onto the plain layer and swirl gently using a spoon or chopstick. Tap to release bubbles.
- Freeze Cheesecake: Cover loosely with plastic wrap and freeze for about 3-4 hours until firm to the touch.
- Serve: Remove the cheesecake from the freezer 15-20 minutes before serving to soften slightly. Slice with a hot knife for clean cuts. Optionally top with coconut whipped cream and fresh berries.
- Storage: Store leftovers in the freezer up to 1 month or in the refrigerator up to 3 days. For best texture, keep frozen and thaw briefly before serving.
Notes
- If coconut yogurt is unavailable, substitute with an additional 1/4 cup coconut milk and extra lemon juice to maintain tang and creaminess.
- Nutrition info is an estimate based on using light coconut milk and no toppings.
- This recipe is adapted from a 7-Ingredient Vegan Cheesecake base.
- For more matcha recipes, consider trying matcha smoothie bowls, mint matcha shakes, or vegan matcha lattes.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
